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Creamy Pasta & Peas (Pasta e Piselli)
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Creamy Pasta & Peas (Pasta e Piselli)

35 minServes 5Nutri-Score C€
from @bbq.flames21 import0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • olive oil (generous amount)Pantry60 ml
  • yellow onion (finely chopped)Produce1 piece
  • frozen peas (frozen)Produce450 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • water (boiling)Beverages960 ml
  • ditalini pasta (dry)Grains450 g
  • Pecorino Romano (finely grated)Dairy150 g

per serving

Nutrition

475kcal

Carbs
68 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Immersion blender
  • kettle
  • wooden spoon

step by step

Method

  1. Sauté the onion

    • Heat a generous amount of olive oil in a large pan.
    • Add the finely chopped yellow onion and sauté until translucent.
    Step 1

  2. Add the peas and season

    • Stir in the frozen peas and sauté for a few minutes.
    • Season with salt and pepper.
    Step 2

  3. Add boiling water and simmer

    • Pour in the boiling water (about four cups; add more later if needed).
    • Let the peas simmer for a few minutes.
    Step 3

  4. Blend half of the peas

    • Take out half of the peas with some of the liquid.
    • Blend them with an immersion blender until creamy, then set aside.
    Step 4

  5. Cook the pasta with the peas

    • Add the ditalini pasta to the pan and stir.
    • Stir in the blended peas.
    • Simmer until the pasta is cooked and the liquid is mostly absorbed, leaving a creamy center.
    Step 5

  6. Add the cheese off the heat

    • Turn off the heat completely.
    • Add the grated Pecorino Romano and stir until the sauce is velvety and creamy.
    Step 6

  7. Serve immediately

    • Plate the pasta right away, as it thickens as it sits.
    Step 7
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